RECIPE: Strawberry Almond Whole Grain Crumble

My husband prepped a large amount of strawberries as a breakfast side one evening. He did this by slicing them up and tossing them with a tablespoon of sugar and letting them sit in the fridge until morning. However, when everyone woke up, we did not feel like eating them. My husband was concerned that they would go bad quickly. But I calmed his fears. We were heading to a party that afternoon and I said I could turn them into a berry crumble quickly and we could bring it to the party for a dessert option. I used my basic crumble recipe that I have used before for blueberries, but paired it with an almond flavor profile. I think any left over berry or peachy fruit salad from a brunch or dinner party could have a second life as a crumble. That way you don't have to feel guilty throwing away the fruit. In fact, if its been sitting in sugars and juices in a salad form, it makes for more syrup in a crumble. I made mine with whole wheat party flour to make it healthier, but you can sub regular flour just the same. If your berries have more blueberry in them than anything, follow my blueberry crumble recipe where I used lemon juice instead of almond to brighten the flavors. I love when I give leftovers a yummy second life. It makes me fell green and thrifty!

Strawberry Almond Whole Grain Crumble


1 1/2 pint strawberries sliced
2 Tbsp. raw sugar (or regular) (adjust if using fruit salad leftovers that may have a lot of sugar)
1 Tbsp. Amaretto liquor
1/2 tsp. almond extract
1 tsp. vanilla
1 1/2 Tbsp. flour
dash of salt

1/2 cup whole wheat pastry flour 
1/2 cup rolled oats
3 1/2 Tbsp. butter, chopped and at room temp
1/2 tsp. cinnamon
1/2 tsp. almond extract
1 Tbsp. low-fat milk
2 Tbsp sliced almonds

Mix the berries with the sugar, salt, flavorings and flour. Let sit while making crumble. Preheat oven to  375˚. Spray a low-edged casserole oval dish about 13 inches long with nonstick cooking spray. Set aside.

In a medium bowl, measure the flour and oats and mix. Add the cinnamon and mix again. Cut in the butter with a pastry cutter until the mixture resembles a course, cornmeal with many clumps. Sprinkle the milk and almond extract over mixture and mix with a fork again. Gently add the almonds and mix with a fork until lightly combined. 

Pour the strawberry mixture evenly in the prepared pan. Pour the crumble evenly over the top, and using a fork, move it around startegically so it covers berries as evenly as possible. 

Bake on the center rack, rotating once, for about 20-25 minutes. The berries should be bubbling up through the crumble and the top should have a nice, golden color. Serve warm or at room temp with a dollop of whipped cream or vanilla ice cream.



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